Description
My favorite kind is kimchi made from nappa cabbage. Besides serving it as a healthy side dish to our meal, I also use kimchi to cook a variety of popular Korean dishes, such as simple homemade kimchi pancakes.
Spicy and crispy kimchi pancakes paired with delicious freshly-made dipping sauce is our favorite appetizer! We make it at least once a week.
How to keep kimchi smell out of your fridge?
Kimchi is delicious but the smell is overwhelming. Here is what I do to help keep the kimchi smell out of my fridge.
After I bought the kimchi from the store, the first thing I do is transferring them to a pickle jar or a glass tupperware box. Then wrap the jar or box with clear plastic foil or put them into a large ziploc bag and seal the bag.
It has worked for me, I hope you find it helpful.
This dish takes only about 15 minutes to come together.
First, I made a flour and season it with kimchi juice, salt and sugar. Once the batter is smooth, I added in the chopped kimchi and onion. After pan-frying with oil for a few minutes, these delicious pancakes will be almost ready to serve.
I normally serve the kimchi pancakes with my homemade dipping sauce. The great combination of pancakes and dipping sauce takes this dish to the next level.
Here are the ingredients for the dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- a handful of chopped green onion
It’s really easy to make. Other than kimchi pancakes, you can use this sauce for dumplings as well.
I hope you enjoy making these simple homemade kimchi pancakes. These are other tasty dishes made with kimchi I have shared in the past, you may find it helpful as well:
- Pork Belly Kimchi Stew
- Pork Belly and Kimchi Stir Fry
- Cold Noodles with Tuna and Kimchi
- Tuma Kimchi Fried Rice
If you like this recipe, please leave a rating and share it with your friends!
- For the batter:
- 1 cup chopped kimchi
- 2 tablespoons chopped white onion
- half cup all purpose flour
- a quarter cup water
- 3 tablespoons of kimchi juice
- half teaspoon salt
- half teaspoon sugar
- For cooking:
- 2 tablespoons oil
- a handful of green onion for garnishing
- Dipping sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon toasted sesame seeds
- a handful of chopped green onion
- Slowly pouring water into the flour and add in kimchi juice, salt and sugar, keep whisking until a smooth batter has formed.
- Add kimchi and onion into the batter and mix well.
- Heat oil in a non-stick pan over medium heat, shake the pan to make sure oil is spread evenly.
- Carefully add ⅓ of the mixture onto the pan and create a round shape with the spatula, repeat the step for the rest ⅔ of mixture.
- Pan fry for about 3 minutes with lid on and then flip all pancakes, continue to cook for about 2 minutes with lid on.
- Remove lid, turn to high heat, pan fry each side for about 30 seconds.
- Garnish with green onion and enjoy with the dipping sauce!
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